Description
A refreshing and vibrant Cucumber Blueberry Salad featuring crisp cucumbers, sweet blueberries, crunchy almonds, and fragrant mint tossed in a tangy lemon vinaigrette. Perfect as a light side dish or a healthy snack, this salad combines fresh flavors and textures for a delightful, easy-to-make treat.
Ingredients
Scale
Salad Ingredients
- 2 cucumbers, sliced into bite-size pieces
- 340 g blueberries
- 1/2 cup (43 g) sliced almonds
- 1/4 cup (8 g) fresh mint, thinly sliced
Vinaigrette
- 3 tablespoons lemon juice (juice of 1 lemon)
- 2 tablespoons olive oil
- 1 tablespoon honey (or maple syrup for vegan option)
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Instructions
- Prepare the salad base: Slice the cucumbers into bite-sized pieces and place them in a large bowl. Add the blueberries and sliced almonds. Stack the fresh mint leaves, roll them tightly, and slice into thin ribbons. Add the mint ribbons to the bowl with the other ingredients.
- Make the vinaigrette: In a small bowl, whisk together the lemon juice, olive oil, honey (or maple syrup), salt, and pepper until the dressing is well combined and emulsified.
- Toss and serve: Pour the vinaigrette over the salad ingredients and toss thoroughly to evenly coat all components with the dressing. Serve immediately for the freshest flavor or refrigerate for a chilled salad experience.
Notes
- To keep the salad vegan, substitute honey with maple syrup.
- For extra crunch, toast the sliced almonds lightly before adding.
- Refrigerate any leftovers in an airtight container for up to 2 days.
- Adjust salt and pepper to taste depending on preference.
